PEPSIN FOR CHEESE

Dominion, Volume 10, Issue 3017, 2 March 1917, Page 8

PEPSIN FOR CHEESE

• In roply to a letter sent by Mr. G. A. Lamb, secretary of the South Island Dairy Association, Mr. D. Cuddic, Di;rector of the Dairy Division of tho Department of Agriculture, statos that pepsin has: been used with marked ;siiccoss in the manufacture of cneese at the Kaponga cheeso factory, in Tara.riaki. Mr. Ouddie statos: "In order to obtain a correct comparison as between rennet and pepsin, the milk received ' «ach day was divided into threo vats, ! each containing a mixture of tho same I milk. One of tho vats was treated with | rennet, another with pepsin and ron- j net, and tho third one witli pepsin. This ; work was carried on by the instructor? i of tho division for several days, and up to tlio present wo have not nten able to detect any difference in the character of tho cheeso made by these dif•ferenfmcthods, all Bppear to havo kept • equally, well. 'Moreover, further trials of a similar nature have bnen made at other factories with equally good results. It was noticed, however, that there was a slight iucreaso in loss of . fat in the Tvhuy from the vat treated with pepsin onlv as compared with the others. All advice from Canada iH ■ favourable to the use of pepsin. A very large number of. the dairy companies, 'in the North Island lia've procured quantities of this material, and we • are now using it along with rennet,which is the method we recommend. It ■is., of course, essential that pepsin of .good duality be used, and that the methods laid down for its application , he closely adhered to."